Ok, so....I'm looking into curing my own bacon. 4 - 1lb sections of pork belly. I have found a few recipes that call for 1/2 a teaspoon of the Prague pink #1. I have seen recipe's call for 2 teaspoons for 5lbs of pork belly (http://www.foodnetwork.com/recipes/homemade-bacon.html , http://ruhlman.com/2010/10/home-cured-bacon-2/ , http://barbecuebible.com/recipe/made-scratch-bacon/). The question I have here is...the manufacture calls for 1tsp per 5lbs. So my question is, how much is to much, do I follow the recipes or do I follow the manufacture? A couple of links that do the whole 1oz or 1tsp per 5lbs are: https://www.americanspice.com/prague-powder-no-1-pink-curing-salt/ http://hoosierhillfarm.com/Hoosier-Hill-Farm-Prague-Powder-No.1-Pink-Curing-Salt-4-Oz.html http://www.eldonsausage.com/Curing-Salt-Prague-Powder-1-1-Lb-Bag-p/ekc-950.htm http://www.genuineideas.com/ArticlesIndex/sracuringsalts.html I have never cured meat before so i'm not sure what to do, what is healthy, what is dangerous...any help would be appreciated. Thanks in advance!